Basmati rice is perhaps the most famous and expensive rice variety in India. It is renowned for its long grains, delicate aroma, and excellent flavor. Basmati rice is primarily grown in the Himalayan region and has different sub-varieties
Mogra rice is a fragrant, medium-grain rice variety predominantly grown in the state of Chhattisgarh. It is prized for its aromatic qualities and slightly sticky texture when cooked. Mogra rice is commonly used in traditional Indian sweets, such as rice pudding (kheer).
Jeerakasala rice, also known as Wayanadan Kaima, is an expensive and aromatic rice variety grown in the Wayanad district of Kerala.
Gandhakasala rice is another premium rice variety from Kerala, known for its short and bold grains. It is famous for its natural fragrance and is often used in traditional Kerala dishes like appam, idiyappam, and biryani. The rice gets its name from its sulfur-like aroma.
Tulaipanji rice is a fragrant rice variety cultivated in the West Bengal region of India. It is characterized by its small, translucent grains and a delicate, sweet aroma.
Kalanamak rice is an heirloom rice variety primarily grown in the Siddharthnagar district of Uttar Pradesh. It is known for its distinctive nutty flavor and robust aroma. Kalanamak rice has gained popularity among chefs and food enthusiasts for its unique taste and is used in dishes like biryani and khichdi.
Black rice, often referred to as "Forbidden Rice," is an exotic and nutritious rice variety that is native to India. It gets its name from its deep black color when raw, which turns purple when cooked. Black rice is rich in antioxidants and is considered a superfood.
Wild rice is not native to India but has gained popularity for its unique appearance and nutritional benefits. It is often used in salads, side dishes, and even some Indian fusion recipes.